A good sauce is everything to me…really. This combo created a sauce that is so versatile! The J. Olive Co. Cranberry Pear Balsamic and Persian Lime Olive Oil is one combo you will get so much use out of. I made a sweet and sticky hot sauce, a divine Dijon Balsamic Vinaigrette with a chicken salad, a sweet potato mash, even a Strawberry Compote with oatmeal! I went all over the place with different ideas. Let’s dig in!
With summer just beginning, the J. Olive Co. Coconut White Balsamic will bring out the natural sweetness in fruit like pineapple and strawberries (think Coconut Rum soaked fruit!), and even bell peppers and onions. I decided to pair it up with the Chipotle Olive Oil for a subtle heat, but not too much to set your mouth on fire. In true CK fashion, these recipes use a lot of the same ingredients. Make sure you have chili powder, garlic powder, onion powder, kosher salt and lime juice. The recipes are super simple, but pack a bunch of flavor! Now lets begin with my favorite of the bunch!
Combine cooked salmon and chopped spinach in mixing bowl. Add in parmesan cheese, then stir in Greek yogurt, Dijon mustard, egg yolk and green onions. Add in rolled oats then seasonings. Mix until all ingredients are combined and form into patties.
*If mixture is too lose, add in more chopped spinach to help it “stick”.
Heat 1 tbs of EVOO or EVOO spray on medium heat then add spinach salmon cake patties. Cook about 5 minutes on each side or until they are lightly brown and crispy. To make enough for leftovers double the recipe. These are great leftover!